Can I make Zucchini Bundt Cake with Crunchy Lemon Glaze ahead of time?

Yes. Zucchini Bundt Cake with Crunchy Lemon Glaze is a great make-ahead dessert because the shredded zucchini helps the cake retain its soft, moist texture. Bake the cake in advance, allow it to cool completely, and add the lemon glaze according to the recipe directions. For the best crunchy finish, avoid covering the cake while it is still warm. Trapped condensation can soften the sugar crystals in the glaze. Once everything has cooled and set, keep the cake well covered until serving.

Do I need to peel zucchini before adding it to the cake?

No. Fresh zucchini generally does not need to be peeled before grating it for this lemon zucchini cake. The skin is thin and becomes tender during baking, while its small green flecks add a homemade appearance to each slice. Wash and dry the zucchini, trim the ends, and grate it as directed. If you are using an unusually large garden zucchini with tough skin or oversized seeds, you may prefer to peel it and remove the seedy center first.

Why is my zucchini Bundt cake too wet in the middle?

An overly wet center can result from underbaking, adding too much zucchini, inaccurate flour measurement, or using zucchini with more moisture than the recipe expects. Always prepare the shredded zucchini according to the original recipe rather than automatically squeezing out all its liquid. Check Zucchini Bundt Cake with Crunchy Lemon Glaze in one of the thickest areas of the Bundt before removing it from the oven. A tester should not have wet batter attached. If necessary, continue baking for a few minutes and check again.

Easy Zucchini Bundt Cake with Crunchy Lemon Glaze

Name: Zucchini Bundt Cake with Crunchy Lemon Glaze
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 teaspoons finely grated lemon zest; 3 cups freshly shredded zucchini; 1/3 cup fresh lemon juice, for the glaze; 2/3 cup granulated sugar, for the crunchy lemon glaze

Description

A moist and tender Zucchini Bundt Cake with Crunchy Lemon Glaze made with freshly shredded zucchini, bright lemon, and a sweet citrus glaze that forms a lightly crisp finish as it sets.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest
3 cups freshly shredded zucchini
1/3 cup fresh lemon juice, for the glaze
2/3 cup granulated sugar, for the crunchy lemon glaze

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Instructions

Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure to coat all the grooves and the center tube.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, vanilla extract, and lemon zest until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients and mix just until no dry streaks of flour remain. Avoid overmixing.
Gently fold the shredded zucchini into the batter until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top. Gently tap the pan on the counter to settle the batter into the grooves.
Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean or with only a few moist crumbs.
Allow the cake to cool in the pan for about 10 to 15 minutes, then carefully invert it onto a wire rack or serving plate.
To make the crunchy lemon glaze, stir the fresh lemon juice and granulated sugar together until combined. Do not completely dissolve the sugar, because the remaining crystals help create the signature crunchy texture.
While the cake is still slightly warm, spoon or brush the lemon-sugar glaze evenly over the top and sides. Allow the glaze to set completely before slicing and serving.

Notes

Use fresh, firm zucchini and grate it shortly before preparing the batter.
There is usually no need to peel young or medium zucchini before shredding.
Do not squeeze all the moisture from the zucchini unless necessary; its natural moisture helps produce the tender cake texture.
Avoid overmixing after adding the flour, as this can make the cake dense or tough.
Grease every groove of the Bundt pan thoroughly to prevent the moist cake from sticking.
Begin checking the cake near the end of the baking time because Bundt pans and ovens vary.
For the signature crunchy lemon glaze, leave some sugar crystals undissolved.
Allow the cake and glaze to cool completely before covering to prevent condensation from softening the crunchy topping.
Store leftovers tightly covered at room temperature for up to 3 days, or freeze individual slices for longer storage.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 39g
Sodium: 330mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 1g
Protein: 5g
Cholesterol: 62mg